Cookbook Desserts

Castagnole di ricotta

Desserts

Difficulty	People	Time

Easy	30	45 minuti

Ingredients

240 g	fresh ricotta cheese Sterilgarda
135 g	00 flour
20 g	00 flour to flour your hands
60 g	sugar
1	whole egg
6 g	sachet of baking powder
	zest of an orange
500 mL	peanut seed oil
	powdered sugar

Prepare this recipe with:

Preparation

Place the Ricotta Sterilgarda in a sieve and leave it to drain for 2 hours in the fridge, inside a container.
After the indicated time, sift the Ricotta Sterilgarda and pour it into a container, adding the egg and sugar, mixing well to combine the ingredients.
Grate the zest of an orange, previously washed, into the mixture and mix again.
Also incorporate the sifted flour and yeast, adding a spoonful at a time to the mixture, so as not to form lumps and mix with a spatula.
When the dough is soft and sticky, form balls of about 16 grams each, flouring your hands often to give them the right shape. With these doses, you will get about 30 castagnole.
Pour plenty of peanut oil into a pan and, keeping an eye on the temperature, when it reaches 170°, immerse a few spheres at a time.
After 3-4 minutes of cooking, they will be golden and ready to be drained on kitchen paper.
To complete the recipe, sprinkle some icing sugar on the castagnole.

Social Wall